Campden BRI initiates Listeria survey

6 Mar 2020

Campden BRI has begun an industry survey to gain an insight into how much control the food industry has over Listeria.

It forms part of a new research project that will deliver new guidelines and controls to help the industry manage this pathogen.

Campden BRI initiates Listeria survey

Microbiologist Gail Betts, who is leading the project, said: “Recent outbreaks of Listeria monocytogenes have reminded the food industry of the serious food safety concern this pathogen creates along the food chain. All food business operators who manufacture ready-to-eat foods must be able to demonstrate effective control of Listeria in their products. This is very important not just because of the health risk this pathogen poses to the public, but also because it is a requirement under EU legislation.”

“However, working closely with the industry we’ve found that food manufacturers find it a challenge to provide the right evidence to demonstrate effective control of Listeria to customers and the enforcement authorities. In recent years there have been a number of product recalls related to this pathogen due to food business operators being unable to adequately demonstrate control - so this is a significant issue. There have also been outbreaks that clearly show instances where control is not in place.”

The results from the survey will provide the data that will help establish how well Listeria is managed in the industry and assemble more effective guidance and controls that producers can use to tackle this organism. The project will create a structured system to help food manufacturers prove they can control Listeria.

Betts continued: “Evidence of controlling Listeria can come from many different sources from challenge tests to historical data, but each approach will not necessarily provide the same evidence of control. Understandably, this can be confusing for food business operators. The structured system that we’re producing will work like a scoring system. Food business operators will receive points from these different approaches and when a threshold is reached, they will have assurance that they can demonstrate effective control of Listeria in ready-to-eat foods. This will be a big step forward for the industry so we’re keen to encourage food businesses to take part and inform this valuable piece of work.”

Over the project’s two-year course, Campden BRI will also conduct investigations on selected products and manufacturing sites, during which the project team will perform challenge tests and durability studies. A group of leading industry experts will also be convened to steer the project and the resulting guidance.

Related news

Whole Foods Market predicts 2020 trends

Whole Foods Market predicts 2020 trends

29 Oct 2019

Whole Foods Market has revealed what it believes are the most anticipated and innovative food trends for 2020 in the retailer’s fifth annual trends predictions announcement.

Read more 
Innova announces  Top Ten Trends for 2020

Innova announces Top Ten Trends for 2020

24 Oct 2019

Increased consumer interest in the stories behind their food and beverage products and their notable influence on purchasing decisions has resulted in companies increasingly paying attention to storytelling in branding strategies, according to Innova M...

Read more 
Egypt and North Africa: A transformed economic landscape holds great potential for food ingredients

Egypt and North Africa: A transformed economic landscape holds great potential for food ingredients

17 Oct 2019

Today, Egypt is home to a fast-growing economy and is quickly emerging as a key hub for regional food exports in North Africa. In just a few years, the country has undergone a drastic economic transformation focussed on restoring the competitiveness of...

Read more 
“Swiss Food & Nutrition Valley” launches

“Swiss Food & Nutrition Valley” launches

16 Oct 2019

The Swiss Canton of Vaud, the Swiss Federal Institute of Technology in Lausanne (EPFL), the Swiss Hospitality Management School in Lausanne (EHL Group) and Nestlé have joined forces to develop and promote what they describe as a global innovation ecosy...

Read more 
Survey: quality drives millennial food shopping

Survey: quality drives millennial food shopping

17 Sep 2019

Quality drives millennial food shopping, and they are willing to pay more for it, according to a new Whole Foods Market survey.

Read more 
Chr. Hansen: probiotics can help minimise flu cost

Chr. Hansen: probiotics can help minimise flu cost

2 Sep 2019

Chr. Hansen reports that a new health economics study shows that the intake of probiotics can help reduce the cost of flu-like sickness.

Read more 
Research: US consumers using food to manage medical conditions

Research: US consumers using food to manage medical conditions

29 Aug 2019

While it is commonly understood that good nutrition promotes general health, consumers are becoming increasingly aware of how their food and beverage choices can help them manage and, in some cases, reverse certain medical conditions, according to heal...

Read more 
Scientists make butter from water

Scientists make butter from water

28 Aug 2019

Cornell food scientists have created what they describe as a new dreamy, creamy – and very low calorie – spread.

Read more 
Researchers recommend wheat flour fortification

Researchers recommend wheat flour fortification

27 Aug 2019

Adding vitamin D to wheat flour would prevent 10 million new cases of vitamin D deficiency in England and Wales over the next 90 years, say researchers at the University of Birmingham.

Read more 
What does the science say about CBD?

What does the science say about CBD?

26 Aug 2019

Research into the effects of CBD oil has been hampered by strict regulation, but a growing number of consumers swear by its efficacy for a wide range of issues including relief from pain, anxiety, insomnia and depression.

Read more